31 Reviews

The texture of this is amazingly rich and perfect. Being vegetarian I used veg stock and added a bit of crushed red pepper with the nutmeg (we like everything spicy!). I left out the spinach as we had none, but I can't wait to make this again with other veggies. Oh, and I added a clove of garlic with the onions and baked this in my corningware casserole (after starting it in a saucepan). Thanks for a great recipe that is going into my permanent files!

4 people found this helpful. Was it helpful to you? [Yes] [No]
Mrs Joshi March 15, 2008

Delicious!! I used a 12" iron skillet and halved the recipe. I also used 3 minced cloves of garlic as others suggested. I left out the salt because my chicken stock was pretty strong and salty already. Very easy to make, turned out exceptional and am eating the leftovers right now.

2 people found this helpful. Was it helpful to you? [Yes] [No]
Sauce Lover March 31, 2010

This turned out great! I made mine using vegetable stock. The only difference for me was in step 10. All the liquid was absorbed and the rice was cooked through after about 7 minutes, which was fine because the asparagus was nice and bright green, and still had a slight crunch to it! Just the way I like it.

2 people found this helpful. Was it helpful to you? [Yes] [No]
Kozmic Blues September 24, 2003

I made it a *bit* lighter by skipping the sautéing in oil. I just started with the stock and added the rice and onion to that. Aside from that I followed the directions and got a delightful risotto. This method of making the classic rice dish in the oven work's perfectly. There's no need for all that stirring. I love this way of making it. Made for ZWT4.

1 person found this helpful. Was it helpful to you? [Yes] [No]
Annacia June 04, 2008

I've never eaten risotto before and have always been intimidated at the thought of making it.Plus, most recipes are pretty fattening. This was a breeze to make. I added some chopped mushroom while the onions cooked and used veggie broth. I have to admit, I kind of wish I would have added more cheese, but it was yummy as is. I agree with other reviewers that you could mix up the veggies with great success. Thanks for posting the recipe.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Lucky in Bayview February 11, 2014

This so soooooo delicious! Added garlic also! Thanks for sharing.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Tph3leo July 15, 2013

this was very easy and very delicious, too. i loved the risotto, but my asparagus was way too well cooked. next time i make it, i will add the asparagus about 5 minutes before the recipe is done and also add 1/4 more grated cheese. thanks chia.

0 people found this helpful. Was it helpful to you? [Yes] [No]
mandabears May 14, 2012

Chia, this recipe was delicious! Although I did make just a few changes to use ingredients I had on hand. I replaced the spinach with collard greens and added 2 minced cloves of garlic to the onion sautee to add to the flavor of the collards. I also replaced the chicken broth with vegetable broth. The flavor was terrific!! We are looking forward to having this recipe again!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Bev May 13, 2012

This was wonderful! Followed directions but also added some red pepper flakes. Perfect and thank you for posting.

0 people found this helpful. Was it helpful to you? [Yes] [No]
McGelby May 17, 2011

Wonderful flavor! This was so easy to make - next time I'll add mushrooms.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Marsha Mazz May 01, 2011
Baked Asparagus Spinach Risotto